Twice-Baked Potatoes with Cheese & Bacon

Twice-Baked Potatoes with Cheese & Bacon
Photo by Scott Phillips


  • ¼ cup lightly packed fi nely grated Parmigiano Reggiano (about ¾ ounce)
  • ¾ cup shredded sharp Cheddar or Gruyère
  • ½ cup crème fraîche or sour cream, at room temperature
  • 5 slices bacon, cooked and crumbled
  • 2 Tbs. snipped fresh chives or fi nely chopped scallions (both white and green parts; optional)
  • 3-½ Tbs. unsalted butter, at room temperature
  • Freshly ground black pepper
  • + 3 more ingredients
    • ¼ cup half-and-half, warmed
    • 4 medium russet potatoes (about 8 ounces each), scrubbed
    • ½ tsp. kosher salt

Position a rack in the center of the oven and heat the oven to 350°F. Set the potatoes directly on the oven rack and bake until tender all the way through, 1 hour to 1 hour and 15 minutes. Transfer the potatoes to a work surface and let them cool for 10 to 15 minutes. Examine each potato to see ...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network